Indonesian Food Science and TechnologyJournal
Vol. 1 No. 2 (2018): Vol 1 no 2, July 2018

Optimization of Anthocyanin Content in Uwi Flour (Dioscorea alata) Using Response Surface Methodology

Ulyarti (Unknown)
Nazarudin (Unknown)
Lisani (Unknown)



Article Info

Publish Date
21 Jul 2019

Abstract

Abstract—Main problem in the processing of Dioscorea alata’s tuber into flour is the changing of colour. One factor in color changing is attributed to antocyanin reaction in the tuber. Several methods can be applied to minimise the browning and hence maintain the natural colour preferred by the consumers. This research was conducted to obtain the combination of age of harvest, blanching temperature and blanching length which produce the highest content of antocyanin in Dioscorea alata’s flour. The responses measured was anthocyanin content. The result showed that age of harvest was the main factor for anthocyanin content of Dioscorea alata flour. The optimum anthocyanin content is predicted to be achieved by using tuber harvested at 9.6 months, temperature of blanching 86.12oC and blanching time for 0.56 menit.

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Journal Info

Abbrev

ifstj

Publisher

Subject

Agriculture, Biological Sciences & Forestry

Description

The journal aims and scope contains original research results and scientific review includes research in the field of Food Science and Technology sciences clumps like food chemistry, food processing, microbiology food safety and food engineeringas well as nutrition. In addition, it also covers ...